<a href="http://www.thewinenews.com/febmar04/cuisine.asp&quot; title="Wagyu Beef –
Safe, Succulent and No Longer Rare”>Wagyu beef is (often mistakenly called Kobe beef) is coming on strong in America. With marbling far superior to USDA Prime, Wagyu is finding fans among those content to spend $40+ a pound for their beef. But Wagyu is only partially grass-fed and not allowed to roam freely (lest it work off its lovely fat), so how will it play out in this strange new world of meat?